By Ujjainee Roy
June 3, 2024
If you're making dosa at home, you may need to be careful about flipping them and also getting their texture right. Here are some easy hacks which can be used to make loaded dosas at home. Let's check them out.
The batter should be smooth and of pouring consistency. Too thick or too thin batter will result in dosas that are either too thick or won't hold together properly.
Fermentation is key to dosa batter. Not allowing enough time for fermentation or not keeping the batter in a warm place can result in flat and dense dosas. Ideally, the batter should double in volume and have a slightly sour smell.
The pan should be hot but not smoking. If it’s too hot, the batter will stick and burn; if it’s too cool, the dosa won’t cook properly and might turn out rubbery.
Pouring too much batter and not spreading it evenly will make the dosa thick and uneven. Use a ladle to spread the batter in a circular motion quickly after pouring.
Using too little oil can cause the dosa to stick to the pan and make it difficult to remove. Adding a little oil around the edges of the dosa helps in easy removal and adds crispiness.
Not cleaning the pan properly between dosas can cause residue to burn and stick to the next dosa. Wipe the pan with a damp cloth or paper towel between each dosa to remove any leftover batter.